Consider this no-bake (not counting the crust) cheesecake as one of life's little luxuries.

Indulgent Cheesecake with Mascarpone Cheese

Crust
1 cup chocolate wafer cookie crumbs
2 tablespoons pecans, finely chopped
2 tablespoons butter, melted

 

Filling:
2 envelopes unflavored gelatin
1/2 cup cold water
2 (8-ounce) tubs Wisconsin Mascarpone Cheese
1 (8-ounce) package Neufchatel Cheese, softened
1 cup granulated sugar
3/4 cup milk
1 cup whipping cream, whipped

1. For the Crust: Preheat the oven to 400°F (205°C).
2. Combine cookie crumbs, pecans, and butter; pat onto the bottom of a 9-inch springform pan. Bake for 5 to 8 minutes; cool.
3. For the Filling: In small saucepan, dissolve gelatin in cold water; heat just until warm.
4. In large mixing bowl, combine gelatin, mascarpone cheese, neufchatel cheese and sugar; beat until smooth. Gradually add milk; mix well. Fold in whipped cream; pour over crust, smoothing top.
5. Chill until set.

Makes 10 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.